This homemade egg noodles recipe makes the best egg noodles! This is the recipe from my Great Grandma on my dad’s side who I got my love of gardening from! She always made the best egg noodles and was always so shocked when everyone loved them so much because are really simple to make. Good food doesn’t have to be hard or complicated to make! I hope you enjoy these egg noodles as much as we do!
Homemade Egg Noodles Recipe
2 eggs
1/2 tsp. salt
1/4 cup milk
2-3 cups flour
Beat eggs slightly. Add salt and milk. Mix in 2 cups of flour. With hands, thoroughly mix.
Add enough additional flour to make a stiff dough. Turn dough onto well floured counter or board; knead until smooth and elastic. Cover. Let rest for 10 minutes.
Roll dough very thin. Cut dough into 1/8 inch strips to desired length. Let dry 2-3 hours* turning once. When ready to use, drop into boiling water or broth. Boil 12 to 15 minutes. Drain thoroughly if cooking in water.
*Noodles may dry longer of you need to make them in the morning for dinner
[adsense2]
HI! I feel super silly asking but am new(er) to cooking from scratch with flour and just the other day realized I was using self rising and all purpose interchangeably (but still adding in the leaveners eeek)
When I see a recipe like this egg noodle one I’m excited to try — if it doesn’t list what kind of flour should I assume that it means all purpose?
Yes Deborah always use all purpose in the recipes unless it states otherwise. Don’t worry about the mistake we have all been there done that. That is how we learn. Be sure to holler if you have any questions we love to help.
question, how do you store the noodles? I have been wanting to make them but I am a bit unsure about how to store the noodles that will not be consumed immediately.
To store in the fridge let them air dry for a couple of hours then put in airtight container. They will keep for about 3 days. To keep longer you can air dry them for about an hour and put in a freezer bag or container and store in freezer for up to 8 mons
I always lay the uncut noodle “rounds” out on waxed or parchment paper to dry well before cutting them into strips. This keeps them from sticking together while you cut and when they are added to the pot.